Bacon Wrapped Backstrap

This is another simple venison backstrap recipe, seasoned with salt and pepper, wrapped in bacon and baked in the oven until crispy perfection brought to you by deer recipes online. Be sure to check out that website for some great venison recipes.

The word “backstrap” will get the attention of any hunter, but the words “backstrap” and “bacon” will have them foaming at the mouth…or at least that’s what happens to me.

There are so many things you can do with a backstrap. Most of the time I make steaks with them, but on occasion, I like to wrap it in bacon and bake or grill it. Sometimes I’ll even flatten it and stuff it with various other foods like onions, jalapenos, and cream cheese or pepper jack cheese and sometimes I’ll add a little more deer meat, such as sausage or even seafood. The possibilities are endless.

For this recipe, I kept it as simple as possible. I didn’t marinade it. I simply sprinkled some seasoning on the backstrap, wrapped it in bacon, sprinkled a little more seasoning over the bacon, baked and then crisped the bacon on broil.

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 6 Slices

Serving Size: 1 Slice

Calories per serving: 267

Fat per serving: 8 g

Ingredients

2 lb venison backstrap

6 pieces of thin bacon

Dash of salt

Dash of black pepper

Instructions

First, place the oven rack in the center and preheat to 350 F.

Pat the backstrap partially dry. This makes it easier to wrap. Sprinkle with a dash of salt and black pepper.

Start at one end and wrap a piece of bacon around the backstrap, keeping the end piece of the bacon under the backstrap.

Continue wrapping until the backstrap is covered in bacon. Sprinkle with a little dash of salt and black pepper.

Bake, for rare about 15-20 minutes, for medium about 25-30 minutes, well done (I hope you pass on this), but about 35-40 minutes.

If you’re unsure, use a thermometer. Rare is about 125, medium 145, and well done is 160.

Once you’re done baking, to help crisp the bacon, you can turn the oven to broil and turn the backstrap occasionally to crisp it all around.

If you want, you can also place the backstrap in a heated medium-high frying pan or on the grill and heat just until crisp.

Notes

One little important note–make sure your backstrap has close to the same size thickness throughout. If not, it will bake unevenly. Also, if you have a small backstrap, you might want to cut the cooking time down. You don’t want an overcooked backstrap.

When ready to serve, slice the backstrap on each circle of bacon–in other words, use the bacon as a guide to cut the backstrap. This way, everyone gets an equally sized piece and it’s easier to calculate the nutritional facts.

(Founder) Michael is an avid hunter that enjoys sharing his experience to help others learn about hunting. He lives and breathes hunting and the outdoor lifestyle and wants to educate and entertain hunting enthusiasts all over the world!